STREAMING NOW: Eden Eats

Mary Todd Lincoln's Cinnamon Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Recipe is from Midwest Living magazine.”
READY IN:
26hrs 40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a jar, combine currants or raisins and brandy or orange juice. Cover tightly. Let soak overnight.
  2. In a medium bowl, combine yeast, milk, and the 1 tablespoon sugar. Let stand until mixture is bubbly.
  3. By hand, beat in the 1 cup flour until smooth. Cover and let rise in a warm place until doubled (about 45 minutes).
  4. In a bowl, stir together the 2-3/4 cups flour, the cinnamon, mace, and salt; set aside. Drain currants, reserving brandy or juice; set aside.
  5. In a large mixing bowl, beat the 1 cup sugar and the butter with electric mixer on medium speed until very light. Add egg; beat until light.
  6. Beat in the lemon peel, lemon juice, and reserved brandy or orange juice. Add the yeast mixture; beat until thoroughly combined.
  7. By hand, stir in the currants. Stir in the flour mixture until well combined.
  8. Grease a 10-inch fluted tube pan or a 10-inch tube pan. Turn the batter into pan. Cover and let rise in a warm place for 1 hour.
  9. Bake in a 350 degree F oven for 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool on wire rack.
  10. In a bowl, stir together powdered sugar and orange juice until the mixture is smooth and drizzles easily.
  11. Drizzle cake with Orange Glaze or sprinkle with powdered sugar.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: